Beginner’s Guide to Pickling & Fermentation

Pickling is that one culinary tradition that never gets old! No matter how well food science progresses, fermentation and pickling will always be used as some of the most effective methods of food preservation. Using this Beginner's Guide to Pickling and Fermentation, you will learn the art of pickling. The book is written to make the whole process of fermentation easier for all, especially those who have never tried it before. Discussed at length is the tools, equipment, and instructions that are required to create a wide variety of pickles and fermented food. What you will find in this cookbook A Complete Pickling Guide: all you need to know before starting pickling, Inside a Pickler's Kitchen: detailing the tools and equipment used for pickling, An Instruction Manual on Pickling: steps to pickle, along with many delicious pickle recipes. What is Fermentation and How to Do It? Yogurt Making: learn about yogurt making and recipes to make it at home. Kefir'ology: the art of making milk kefir at home. Table of Contents Introduction Section 1: Pickling Chapter 1: All you need to know before starting pickling Chapter 2: The Pickler's Kitchen Chapter 3: Vegetable Pickle Recipes Cucumber Pickle Asparagus Pickle Pickled Red Cabbage Carrot Pickle Pickled Beets Pickled Radishes Zucchini Pickle Okra Pickle Vidalia Onion Pickle Red Onion Pickle Pickled Garlic Pickled Jalapeños Chapter 4: Fermented Pickle Recipes Fermented Mango Pickle Fermented Lime Pickle Fermented Lemon Pickle Fermented Cucumber Pickle Fermented Zucchini Pickle Fermented Green Beans Pickle Fermented Cherry Tomato Pickl Fermented Green Tomato Pickle Fermented Red Onion Pickle Fermented Cauliflower Pickle Chapter 5: Fruit Pickles Recipes Raisin Pickle Blueberry Pickle Blackberry Pickle Cranberry Pickle Cherry Pickle Grapes Pickle Apple Pickle Peach Pickle Pear Pickle Avocado Pickle Chapter 6: Kimchi, Tsukemono & Cabbage Pickles Recipes Miso Cabbage Kimchi Cabbage Kimchi Chives Kimchi Bok Choy Kimchi Radish Kimchi Cucumber Kimchi Cucumber Tsukemono Radish Tsukemono Cabbage Pickle Cabbage & Carrot Pickle Chapter 7: Sweet Pickle Recipes Sweet Pickled Red Onion Sweet Pickled Garlic Sweet Pickled Jalapeño Peppers Sweet Pickled Cucumber Sweet Pickled Cabbage Sweet Pickled Zucchini Sweet Pickled Cauliflower Sweet Pickled Beets Sweet Pickled Carrots Sweet Pickled Okra Chapter 8: Chutney, Salsa & Relish Recipes Apple Chutney Peach Chutney Onion Chutney Tomato Chutney Green Tomato Salsa Apple & Tomatillo Salsa Beans & Corn Salsa Sweet Pickle Relish Tomato Relish Zucchini Relish Section 2: Fermenting Chapter 9: What is Fermentation and Why we Ferment Chapter 10: Basic Concepts and Equipment for Fermenting. Chapter 11: Three Essential Ingredients Chapter 12: Recipes Ideas for Different-Flavored Sauerkraut Basic Sauerkraut Caraway Seed Sauerkraut Garlicy Sauerkraut Carrot & Ginger Sauerkraut Carrot & Onion Sauerkraut Zucchini Sauerkraut Cucumber Sauerkraut Greens Sauerkraut Scallion & Cilantro Sauerkraut Apple Sauerkraut Chapter 13: Ideas for Fermenting Vegetables and some Fruits Fermented Pearl Onions Fermented Carrots Fermented Cauliflower Fermented Green Beans Fermented Butternut Squash Fermented Strawberries Fermented Cherries Fermented Apples Fermented Plums Fermented Peach Chapter 14: Fermented Sour Tonic Beverages Recipes Ryazhenka (Baked Milk) Lemonade Blackberry Lemonade Sima (Soda Pop) Pear Cider Apple Cider Ginger Ale Quinoa Rejuvelac Millet Boza Sweet Potato Fly Chapter 15: Fermented Beers and other Alcoholic Beverage Recipes Ginger Beer Root Beer Rice Beer Mead (Honey Wine) Mango Wine Strawberry Wine Rice Wine Bread Kvass Herbed Liqueur Orange Liqueur Chapter 16: Fermented Dairy Recipes Buttermilk Cultured Butter Sour Cream Crème Fraiche Rennet Cheese Cottage Cheese Feta Cheese Cheddar Cheese Milk Kefir Cheese Kumis Chapter 17: Fermented Meat, Fish & Egg Recipes Fermented Beef Brisket Fermented Steak Garum Fermented Ground Beef (Nem Chua) Fermented Pork Tenderloin Fermented Ham Fermented Squid Fermented Mackerel Fermented Herring Fermented Shrimp Garum Fermented Eggs Chapter 18: Science of Yogurt Fermentation & Tips Yogurt Recipe Chapter 19: Turning Milk into Kefir Milk Kefir Recipe Chapter 20: How to Make Apple Cider Vinegar Section 3: Measurement Conversion Table Conclusion Glossary